Name: Shrimp Scampi Garlic Cream Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 ounces dried spaghetti or linguine noodles; 1 pound large shrimp, shells removed and deveined; 3 tablespoons extra virgin olive oil; 4 tablespoons unsalted butter, divided; 5 cloves fresh garlic, finely minced; 1/4 teaspoon crushed red chili flakes (optional); 1/2 cup dry white wine or low-sodium chicken broth; Juice of one lemon (approximately 2 tablespoons); 1 teaspoon finely grated lemon zest; 1/2 teaspoon freshly ground black pepper or to taste; Kosher salt to taste; 1 cup low-moisture mozzarella, shredded; 1/2 cup finely grated Parmesan cheese, divided; 1/4 cup Italian flat-leaf parsley, chopped, divided

Ingredients

12 ounces dried spaghetti or linguine noodles

1 pound large shrimp, peeled and deveined

3 tablespoons extra virgin olive oil

4 tablespoons unsalted butter, divided

5 cloves fresh garlic, finely minced

1/4 teaspoon crushed red chili flakes (optional)

1/2 cup dry white wine or low-sodium chicken broth

Juice of one lemon (about 2 tablespoons)

1 teaspoon finely grated lemon zest

1/2 cup finely grated Parmesan cheese, divided

1 cup low-moisture shredded mozzarella cheese

1/4 cup Italian flat-leaf parsley, chopped, divided

Kosher salt, to taste

1/2 teaspoon freshly ground black pepper, or to taste

Instructions

Step 1: Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook until just shy of al dente—about 1 to 2 minutes less than package directions. Drain and set aside.

Step 2: Heat the olive oil with 2 tablespoons of butter in a large skillet over medium heat. Pat the shrimp dry, season with salt and pepper, then sear for 1 to 2 minutes per side until opaque and lightly golden. Transfer shrimp to a plate.

Step 3: Melt the remaining 2 tablespoons of butter in the same skillet. Add minced garlic and red pepper flakes; sauté briefly for about 30 seconds until fragrant. Pour in the white wine or broth, lemon juice, and lemon zest. Simmer for 2 to 3 minutes until slightly reduced.

Step 4: Return the drained pasta to the skillet and toss to coat in the garlic-butter sauce. Stir in half the Parmesan cheese and half the chopped parsley. Gently fold the cooked shrimp back in.

Step 5: Transfer the shrimp and pasta mixture to a lightly greased 9×13-inch baking dish. Sprinkle the mozzarella cheese and remaining Parmesan evenly on top.

Step 6: Bake uncovered in a preheated 375°F (190°C) oven for about 15 minutes, or until the cheese is melted, bubbling, and lightly golden.

Step 7: Remove from oven and garnish with the remaining parsley. Optionally, finish with an extra squeeze of lemon before serving hot.

Tips & Variations

Undercook the pasta slightly to prevent it from becoming mushy during baking.

Use room temperature ingredients where possible to help the sauce combine smoothly.

Substitute chicken broth for white wine for a family-friendly, equally flavorful sauce.

Try short pasta shapes like penne or rigatoni if you prefer, just be sure to cook them al dente.

Adjust seasoning after tossing the pasta with the sauce, before baking, to balance richness and brightness.

Storage

Cool leftovers to room temperature and store in an airtight container in the refrigerator for up to 3 days. The pasta will thicken as it absorbs the sauce. For longer storage, freeze in portions for up to 2 months and thaw overnight in the fridge. Reheat gently with a splash of broth or water in the microwave or covered in the oven at 325°F (165°C). Add fresh lemon juice and parsley before serving to revive flavors.

FAQs

Can I use a different type of pasta?

Yes, short pasta shapes like penne, rotini, or rigatoni work well too. Just cook them very firm al dente so they hold up during baking without becoming mushy.

Do I have to use wine in the sauce?

No. Replace the white wine with chicken broth for a family-friendly option. Broth still provides a bright, savory base for the sauce.

How do I keep the shrimp from getting rubbery?

Cook shrimp just until they turn pink and opaque, then remove from heat. They will warm through in the oven while the cheese melts, keeping them tender and juicy.

Can I prepare this dish ahead of time?

You can assemble the dish several hours before baking. Cover and refrigerate, then add extra broth and cover with foil for the first 10 minutes of baking to prevent drying. Uncover to finish melting and browning the cheese.